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A crisp, buttery square loaded with festive cheer—Christmas Shortbread Cookie Bars bring classic holiday baking to your kitchen in one simple recipe. These easy dessert bars are anything but ordinary, perfect for cookie exchange parties or cozy nights by the fire.
Why You’ll Love This Recipe
- Ready in under an hour, including a quick chill—great for last-minute treats
- Uses real butter shortbread base for that melt-in-your-mouth texture
- Festive Treats: sprinkle with colored sugar or mini nonpareils for holiday sparkle
- Perfect for Cookie Exchange events—cut into neat Bars that travel well
- Simple Recipe: basic pantry staples you probably already have on hand
- Traditional Christmas Cookies vibe without the rolling and cutting
- Child-friendly prep steps—let the little elves join in on Holiday Baking
- Freezer-friendly: bake now, serve later for stress-free celebrations
Ingredients
- 2 cups (250 g) all-purpose flour (King Arthur or Bob’s Red Mill)
- ½ cup (100 g) granulated sugar, plus extra for sprinkling
- 1 cup (2 sticks/227 g) unsalted butter, room temperature (Land O Lakes recommended)
- 1 tsp pure vanilla extract (Nielsen-Massey if you like rich flavor)
- ¼ tsp fine sea salt (Diamond Crystal)
- Optional: colored sanding sugar or mini festive sprinkles
Directions
- Preheat and prep
Preheat oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving a 1-inch overhang on two sides—this makes pulling out the bars a breeze. - Cream the butter and sugar
In a stand mixer fitted with a paddle attachment (or using a handheld mixer), beat the butter and ½ cup sugar on medium speed until pale and fluffy, about 2–3 minutes. You want it light—this traps air and gives that tender crumb. - Add vanilla and salt
Scrape down the bowl, then add vanilla extract and sea salt. Mix briefly until combined. You’ll smell that warm, toffee-like aroma—pure comfort. - Incorporate flour
Lower the mixer speed and slowly add flour. Stop mixing when you see no streaks; don’t overwork or the Bars risk getting tough. A few tiny dry bits are okay—they’ll meld during bakes. - Press into pan
Dump the dough into your prepared pan. Use an angled spatula or the bottom of a glass dipped in sugar to press it evenly. Pro tip: dipping in sugar prevents sticking and gives a subtle crunch. - Sprinkle and chill
Lightly brush the top with a bit of water, then scatter colored sanding sugar or sprinkles. Cover and chill for at least 15 minutes—this helps the Bars hold their shape. Chilling also slows spread, so the edges stay thick. - Bake to golden edges
Slide into the oven and bake 20–25 minutes, or until edges just turn golden. The center may look pale, but it will firm up as it cools. A tiny crack here and there? That’s a sign of a perfect shortbread texture. - Cool and cut
Let the pan rest on a rack for 10 minutes, then use the parchment overhang to lift your delicate slab out. Transfer to a cutting board and, while still warm, slice into 16 squares (or get creative with wedges). - Serve or store
Let the bars cool completely before packing or serving. They’re already addictive at this stage—just ask my grandkids who always sneak one (or three) moments after they’re out of the oven.
Servings & Timing
Makes 16–20 Bars
Prep Time: 15 minutes active (plus 15 minutes chilling)
Bake Time: 20–25 minutes
Cool & Slice: 10 minutes
Total Time: about 1 hour
Variations
- Peppermint Twist: stir in ½ tsp peppermint extract and top with crushed candy canes.
- Lemon Zest: fold in 1 Tbsp finely grated lemon zest for a bright, citrusy note.
- Nuts & Spice: add ⅓ cup chopped pistachios and a pinch of nutmeg to the dough.
- Vegan Swap: use plant-based sticks of vegan butter and replace sugar with coconut sugar.
- Chocolate Drizzle: melt ¼ cup semi-sweet chips and drizzle atop cooled bars.
- Gluten-Free: swap to a 1:1 gluten-free flour blend and bake a few minutes longer.
Storage & Reheating
Keep bars in an airtight container at room temperature for up to 5 days, or refrigerate for 7 days to prolong freshness. For longer storage, freeze bars for up to 3 months—wrap each stack in plastic wrap, then tuck into a freezer bag. No reheating needed: thaw at room temperature for 10–15 minutes, then enjoy as if freshly baked.
FAQs
Q: Can I use salted butter?
A: Yes—just skip the added sea salt or cut it to ⅛ tsp so the Bars aren’t too salty.
Q: Why is my shortbread crumbly?
A: You may have overbaked or overmixed; next time, pull them at the pale-golden stage and mix only until the dough comes together.
Q: How thin can I slice these Bars?
A: Aim for ¾-inch thickness—any thinner and they might shatter, especially if you drop sprinkles on top.
Q: Can I make the dough ahead?
A: Absolutely—prepare, wrap in plastic, and chill up to 24 hours before baking.
Q: What’s the best sugar for dusting?
A: Sanding sugar adds sparkle without melting; fine granulated can work, but it loses color in the oven.
Q: Do I need to chill the dough?
A: Chilling helps the dough firm up for neat edges and prevents spreading—skip if you’re in a rush, but you’ll trade off shape.
Q: Can I add extracts like almond or orange?
A: You bet—swap vanilla for almond or orange extract one-for-one for a new flavor twist.
Q: My edges browned too fast—help!
A: Cover the pan loosely with foil halfway through to shield edges while the center finishes baking.
Conclusion
These Christmas Shortbread Cookie Bars hit every note—rich butter flavor, festive sparkle, and easy dessert appeal that keeps folks coming back for more. Whether you’re hosting a cookie exchange or craving a classic treat, this simple recipe delivers joy in every bite. Give it a try, then pop back and let me know how your holiday Baking went—or wander over to my Gingerbread House Cookies recipe for another seasonal favorite!
Christmas Shortbread Cookie Bars
Ingredients
- 2 cups all-purpose flour King Arthur or Bob’s Red Mill
- 1/2 cup granulated sugar plus extra for sprinkling
- 1 cup unsalted butter room temperature (Land O Lakes recommended)
- 1 tsp pure vanilla extract Nielsen-Massey if you like rich flavor
- 1/4 tsp fine sea salt Diamond Crystal
- colored sanding sugar or mini festive sprinkles Optional
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving a 1-inch overhang on two sides—this makes pulling out the bars a breeze.
- In a stand mixer fitted with a paddle attachment (or using a handheld mixer), beat the butter and 1/2 cup sugar on medium speed until pale and fluffy, about 2–3 minutes.
- Scrape down the bowl, then add vanilla extract and sea salt. Mix briefly until combined.
- Lower the mixer speed and slowly add flour. Stop mixing when you see no streaks; don’t overwork or the Bars risk getting tough.
- Dump the dough into your prepared pan. Use an angled spatula or the bottom of a glass dipped in sugar to press it evenly.
- Lightly brush the top with a bit of water, then scatter colored sanding sugar or sprinkles. Cover and chill for at least 15 minutes—this helps the Bars hold their shape.
- Slide into the oven and bake 20–25 minutes, or until edges just turn golden. The center may look pale, but it will firm up as it cools.
- Let the pan rest on a rack for 10 minutes, then use the parchment overhang to lift your delicate slab out. Transfer to a cutting board and, while still warm, slice into 16 squares (or get creative with wedges).
- Let the bars cool completely before packing or serving.
